Pork belly 1 kg, onion 1, star anise 3, fragrant leaves 1, rock sugar 2, sugar 1 spoon, ginger 2, cooking wine 3 spoons, soy sauce 1/4 spoons, light soy sauce 1 spoon.

Cooking steps:

1. Prepare ingredients. It's best to use pork belly as meat. I bought a waist strip when I bought it. This part of the meat is tight, and the pork belly is tender and thin. It is better to have yellow wine. I don't have rice wine at home. Just use cooking wine instead!

2. Cut the meat into pieces and cut it into the size suitable for your mouth.

3. Put the chopped meat into the pot, add cold water and boil the water for 3 minutes.

4. Remove after blanching, shower with cold water and drain.

5. Heat oil in the pot and add star anise.

6. Stir-fry star anise with white sugar and stir-fry sugar.

7. Add the meat pieces and stir-fry until each piece is covered with sugar, and continue to stir-fry until the water and oil of the meat pieces are forced out one after another.

8. Add cooking wine, soy sauce and soy sauce in turn, and stir fry more during the intermission. Adde that soaked meat piece into the meat, and adding fragrant leaves, shallots and ginger slice.

9. Add rock sugar

10. This meat is soft and waxy. Take the seasoning out of the pot with chopsticks. Collect juice from the fire, fish out the meat and plate it, drink soup or plate it for bibimbap or save it for cooking!

Cooking skills:

1, pork belly should be as fat and thin as possible, and you can see five layers of meat, namely three layers of fat meat and two layers of thin pork belly.

2. Braised pork is rich in vitamins, among which the content of vitamin E is very high. Eating braised pork often contributes to beauty.

3. Braised pork is rich in high-quality protein and fatty acids, which can replenish energy for human body if eaten regularly.

4, braised pork production is time-consuming, be patient. When frying sugar, be sure to have a small fire. Accidentally fried the pot!